Soup Recipe: Mediterranean minestrone soup with thyme

This recipe has two servings of your five-a-day, is low in saturated fat and is also a good source of protein. Remember to use the leaves and the young stem of living thyme for extra flavour...

Serves: 4

INGREDIENTS

1 tbsp olive oil

1 onion, chopped (170g)

1 carrot, diced (170g)

400g can chopped tomatoes

600ml vegetable stock

75g macaroni pasta

2 tbsp Fresh Living Thyme, chopped

400g can cannellini beans, drained and rinsed

¼ Savoy cabbage, shredded (125g)

METHODHeat the oil in a large saucepan and fry the onion and carrot for 3-4 minutes. Add the tomatoes, stock, macaroni, thyme and beans and bring to the boil, simmer for 8 minutes, stirring occasionally.